The April 18th edition of the Los Angleles Times Food section introduced me to a concept that I'd never encountered before. Perhaps some of you know of the cooking method sous-vide but it is new to me. The idea is extremely low-tech and apparently can be applied to any food you wish. Simply set your oven for the lowest possible temperature it will do and then leave the food in for a prolonged period.
Our first attempt was with a family super easy recipe that is really best when used for church potlucks and the like. You simply pour raw rice into the bottom of a pan, mix a can of soup (either chicken or mushroom) with a half can of water to pour over the rice, place chicken pieces on top of that, sprinkle the whole thing with Lipton's Dried Onion Soup, cover with foil and pop into the oven for 90 minutes. The problem has always been that sometimes the rice is crunchy and the chicken is dry. It can be very annoying. Sooooo, in the spirit of discovery, Mrs. Sarge used brown rice for the bottom layer and when she put it into the oven, turned the temp down around 275-300 F and let it cook for four hours. The result was astonishing. The rice turned into what the Chinese call jok or rice porriage, the soups blended together to make a brown gravy and the chicken was moist and tender as never before. This is going to require further exploration.
Therefore I put out for your investigation a slow-cooked fish recipe that was originally designed for salmon but should work just as well with any large fish.
Slow-Cooked Whateveryoushot
4 fillets, 5-6 oz each
Salt
Olive Oil
1 thnly sliced onion
1Tbs fresh herbs of your choice (I'd use dill and thyme)
1. Sprinkle the fish evenly with salt and set aside for 30 minutes to come to room temperature.
2. Heat the oven to between 200-250 F depending on how it works best.
3. Brush about 2 Tbs olive oil in a shallow dish and cover with onion slices. Brush additional oil on the fish and place the fillets on the onions, skin side down.
4. Bake until done to your taste, I'd aim for 130 F internal temp. This should take about 30 minutes.
5. Remove the fish from the oven, sprinkle with the chopped herbs and serve either hot or cold . . . perhaps with a garlic mayonnaise.
Slow Food is not only a great organization and philosophy but good to eat, too.
Our first attempt was with a family super easy recipe that is really best when used for church potlucks and the like. You simply pour raw rice into the bottom of a pan, mix a can of soup (either chicken or mushroom) with a half can of water to pour over the rice, place chicken pieces on top of that, sprinkle the whole thing with Lipton's Dried Onion Soup, cover with foil and pop into the oven for 90 minutes. The problem has always been that sometimes the rice is crunchy and the chicken is dry. It can be very annoying. Sooooo, in the spirit of discovery, Mrs. Sarge used brown rice for the bottom layer and when she put it into the oven, turned the temp down around 275-300 F and let it cook for four hours. The result was astonishing. The rice turned into what the Chinese call jok or rice porriage, the soups blended together to make a brown gravy and the chicken was moist and tender as never before. This is going to require further exploration.
Therefore I put out for your investigation a slow-cooked fish recipe that was originally designed for salmon but should work just as well with any large fish.
Slow-Cooked Whateveryoushot
4 fillets, 5-6 oz each
Salt
Olive Oil
1 thnly sliced onion
1Tbs fresh herbs of your choice (I'd use dill and thyme)
1. Sprinkle the fish evenly with salt and set aside for 30 minutes to come to room temperature.
2. Heat the oven to between 200-250 F depending on how it works best.
3. Brush about 2 Tbs olive oil in a shallow dish and cover with onion slices. Brush additional oil on the fish and place the fillets on the onions, skin side down.
4. Bake until done to your taste, I'd aim for 130 F internal temp. This should take about 30 minutes.
5. Remove the fish from the oven, sprinkle with the chopped herbs and serve either hot or cold . . . perhaps with a garlic mayonnaise.
Slow Food is not only a great organization and philosophy but good to eat, too.